Anadama Bread

Anadama Bread © kvalifood.com

A New England classic enriched with cornmeal and molasses, enhanced with a soaker to unlock the natural sugars trapped in corn. The two-day method using a sponge deepens the grain flavor.

Ingredients

Makes 2 1½-pound loaves or three 1-pound loaves

Soaker

  • 170 g coarse cornmeal (polenta)
  • 230 g water, room temperature

Dough

  • 570 g unbleached bread flour
  • 2 tsp (.22 oz) instant yeast
  • 230 g water, lukewarm (90–100°F (32–38°C))
  • 1½ tsp (.38 oz) salt
  • 6 tbsp (4 oz) molasses
  • 2 tbsp (1 oz) shortening or unsalted butter, room temperature
  • Cornmeal for dusting (optional)

Directions

Day 1: Soaker

Mix the cornmeal and water in a small bowl. Cover with plastic wrap and let sit overnight at room temperature.

Day 2: Sponge and Dough

Stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl. Cover with a towel and ferment for 1 hour, or until the sponge begins to bubble.

Add the remaining 2½ cups flour, the salt, molasses, and shortening. Stir until the ingredients form a ball. Add water if necessary to make a soft, slightly sticky mass.

Sprinkle flour on the counter, transfer the dough to it, and begin kneading, sprinkling in more flour as needed to make a tacky, but not sticky, dough. Knead for about 10 minutes (or 6 to 8 minutes in an electric mixer) until firm but supple. The dough should pass the windowpane test and register 77–81°F (25–27°C).

Lightly oil a bowl and transfer the dough, rolling it to coat with oil. Cover with plastic wrap and ferment at room temperature for about 90 minutes, or until doubled.

Remove the dough from the bowl and divide into 2 equal pieces (24 oz each) or 3 pieces (about 16 oz each). Shape into loaves and place in lightly oiled bread pans (9 by 5 inch pans for larger loaves; 8½ by 4½ inch for smaller). Mist the tops with spray oil and loosely cover with plastic wrap.

Proof at room temperature for 60 to 90 minutes, or until the loaves crest fully above the pans. (Alternatively, place in the refrigerator without proofing to retard for up to 2 days. Remove about 4 hours before baking and proof at room temperature until ready.)

Preheat the oven to 350°F (175°C) with the rack on the middle shelf. Remove the plastic wrap and place the pans on a sheet pan. Mist the tops with water and dust with cornmeal if desired.

Place the sheet pan in the oven and bake for 20 minutes. Rotate for even baking and continue for 20 to 30 minutes, or until golden brown on all sides and registering 185–190°F (85–88°C) in the center. They should sound hollow when thumped on the bottom.

Remove the loaves immediately from the pans and cool on a rack for at least 1 hour before slicing.

Notes

  • Molasses brand matters: Use the lightest, most refined molasses you can find (such as Brer Rabbit Golden) unless you prefer darker, stronger flavors.
  • Flour adjustment: The amount may vary depending on the molasses used; adjust to create a dough that is tacky but not sticky, and supple enough for easy shaping.
  • Enriched dough: The soaker method breaks down starches and frees sugars trapped in the cornmeal, enhancing natural grain flavor beyond a direct-dough method.